- 4 tablespoons (1/2 stick) butter
- 4 cloves garlic, minced
- 1 pound white mushrooms, quartered
- 1 cup dry white wine
- 1/2 teaspoon salt, plus more
- 1/2 teaspoon black pepper, plus more
- 1/4 cup flour
- 4 cups turkey or chicken broth, plus more if needed
- One 8-ounce package cream cheese
- 3 cups leftover Thanksgiving turkey, shredded or diced
- 1 1/2 cups frozen green peas
- 1 cup grated Monterey Jack cheese
- 1 cup finely chopped black olives
- 1/2 cup grated Parmesan
- 4 slices bacon, fried and chopped
- 12 ounces thin spaghetti, broken in half and cooked
- 1 cup panko
Preheat the oven to 350 degrees F.
Melt the butter in a large pot over medium heat and add the garlic.
Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the whole shebang into a large casserole dish and even out the surface.
Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Serve it to hearty appetites!
Use shredded cooked chicken instead of turkey.
Substitute low-sodium chicken broth for the wine if you prefer.
Substitute cooked elbow macaroni for the spaghetti.
Recipe courtesy Ree Drummond
Recipe courtesy of Rachael Ray